Tomato Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  ½ cup chopped or 64g

• Celery

  Raw

  2 stalk, medium or 80g

• Red potatoes

  Flesh and skin, raw

  2 potato, medium or 426g

• Lentils

  Raw

  2 cup or 384g

• Tomatoes

  Crushed, canned

  1 ½ cup or 360g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Coriander seed

  Spices

  ¾ tsp or 1g

• Salt

  Table

  2 tsp or 12g

Directions

1. Rinse all veggies thoroughly. Chop onion, carrots, celery, potatoes (skin on).
2. Add olive oil to large sauce pan over medium heat. Add onion, potatoes, carrots, and celery to pan and cook until onion is translucent (6-7 minutes).
3. Add lentils, tomatoes, vegetable broth, cumin, coriander, and salt, stir to combine. Increase heat to high and bring to boil.
4. Reduce heat to low, cover pan and simmer for 35-40 minutes or until done.

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